Cook noodles in large pot of boiling salted water until just tender but still firm to bite. Drain well; place in large bowl. Whisk sesame oil, next 3 ingredients, and 2 tablespoons soy sauce in small bowl. Add to noodles. Add sliced eggs, 3/4 cup cilantro, and cabbage mixture; toss to blend well. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill, tossing occasionally.)

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Recent Reviews

This was great. I
used 2/3 the noodles
and could definitely
use less next time.
I tried to add some
of the mushroom
soaking liquid to
the stir-fry for
additional flavor

mandelbrotr from St Paul, MN /

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Great way to use up cabbage - the cabbage wilts down significantly. Used only 1/2 pound of pasta and substituted bow tie pasta for the Chinese noodles! Left out mushrooms. Used dried ginger, about 1.5 T. Added one can of great northern beans, for extra protein, at the end. The sliced hard-boiled eggs and extra cilantro were very good. My husband loves the sauce and this dish.

mimiangela /

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I see this as a recipe with alot of potential, and I am looking forward to making it again, next time using 1/2 lb. noodles instead of the whole pound, and using at least 5 cups of the napa cabbage.

cgomery from Montreal, Qc. /

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I substituted parsley for cilantro, fresh crimini for the dried shitake, and used fewer green onions. Delicious! Served it for a Chinese New Year ladies' luncheon and the ladies loved it! Filling, not fattenning!

mopsyw from Seattle /

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I made this dish
with ordinary green
cabbage, cooking
the cabbage for
about 4 minutes
before adding the
scallions. I also
used fresh
shitakes, cooking
them separately for
about 5 minutes.
The
cabbage was crisp
tender, and the
shitake meaty. My
husband and I found
the flavor
combinations
delicious.